Mini Oreo Surprise Cupcakes Recipes

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MINI OREO SURPRISE CUPCAKES



Mini Oreo Surprise Cupcakes image

from kraft. Recommends Cool Whip for the icing but I think regualar icing might be a touch better. The new aerosol cool whip can would make frosting these a breeze!!

Provided by Jennygal

Categories     Dessert

Time 32m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (18 ounce) package chocolate cake mix (2 layer size)
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 egg
2 tablespoons sugar
48 miniature Oreo cookies
1 1/2 cups thawed Cool Whip

Steps:

  • HEAT oven to 350°F Prepare cake batter as directed on package; spoon 1/2 evenly into 24 paper or foil-lined muffin cups, filling each cup about 1/2 full.
  • Beat cream cheese, egg and sugar until well blended. Top each with about 1-1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.
  • BAKE 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
  • FROST cupcakes with COOL WHIP. Garnish with remaining cookies.

Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 4, Cholesterol 19.2, Sodium 226.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.9, Protein 2.5

MINI OREO-PEANUT BUTTER SURPRISE CUPCAKES



Mini Oreo-Peanut Butter Surprise Cupcakes image

This recipe is one from Kraft - I have not tried this recipe but as a chocoholic, and a lover of the blend of chocolate and peanut butter, I think this should be a very tasty cupcake, and one that kids would probably love!!

Provided by Chef mariajane

Categories     Dessert

Time 10m

Yield 24 cupcakes

Number Of Ingredients 7

1 (515 g) package chocolate cake mix
125 g brick cream cheese, softened
1/2 cup smooth peanut butter, divided
1 egg
2 tablespoons sugar
48 miniature Oreo cookies
1 1/2 cups thawed Cool Whip Topping

Steps:

  • Heat oven to 350°F Prepare cake batter as directed on package; set aside. Beat cream cheese, 6 tablespoons peanut butter, egg and sugar with whisk until blended. Spoon 2 tablespoons cake batter into each of 24 paper or foil-lined muffin cups; Top each with 1 1/2 teaspoons cream cheese mixture and 1 cookies. Cover with remaining batter.
  • Bake 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes form pans to wire racks. Cool completely.
  • Stir remaining peanut butter into Cool Whip with whisk until blended. Spread over cupcakes. Top with remaining cookies just before serving.

Nutrition Facts : Calories 193.3, Fat 11.6, SaturatedFat 4.3, Cholesterol 24.8, Sodium 242.2, Carbohydrate 21, Fiber 0.9, Sugar 11.4, Protein 3.6

MINI OREO SURPRISE CUPCAKES



Mini OREO Surprise Cupcakes image

Each chocolate cupcake is baked with a creamy filling and a cookie surprise inside.

Provided by Allrecipes Member

Time 52m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 each Mini OREO Bite Size Chocolate Sandwich Cookies
1 ½ cups thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
  • Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
  • Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 33.8 g, Cholesterol 18.3 mg, Fat 11.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 334.7 mg, Sugar 18.2 g

MINI OREO SURPRISE CUPCAKES



Mini OREO Surprise Cupcakes image

Each chocolate cupcake is baked with a creamy filling and a cookie surprise inside.

Provided by Allrecipes Member

Time 52m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
48 each Mini OREO Bite Size Chocolate Sandwich Cookies
1 ½ cups thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
  • Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full. Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
  • Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of cupcake after baking.) Top cupcakes with whipped topping and remaining cookies just before serving.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 33.8 g, Cholesterol 18.3 mg, Fat 11.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 334.7 mg, Sugar 18.2 g

COOKIE SURPRISE CUPCAKES



Cookie Surprise Cupcakes image

Bake right along with this recipe for Cookie Surprise Cupcakes. Cookie Surprise Cupcakes are easy to make and offer a cookie and cheesecake surprise.

Provided by My Food and Family

Categories     Football Party Center

Time 1h12m

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
48 mini vanilla creme-filled chocolate sandwich cookies, divided
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until blended.
  • Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
  • Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pans to wire racks; cool completely.
  • Frost cupcakes with COOL WHIP. Top with remaining cookies just before serving.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.8869 g, Sugar 0 g, Protein 3 g

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